Lime Steak Marinate

1/2 cup lime juice
2 Tbsp vegetable oil
1 Tbsp honey
1/2 tsp garlic powder
1/2 tsp hot sauce
1 flank steak

Label: (12) Lime Steak Marinate: Thaw completely. Meat will marinate while defrosting. Grill on medium heat until done. 7/13/17

Chicken Caesar Sandwiches

2 pounds boneless skinless chicken thighs 1/2 to 1 cup of your favorite Caesar dressing 1/2 cup shredded Parmesan cheese 1/4 cup fresh chopped parsley (if you don't have fresh use around 2 teaspoons of dried parsley) 1/2 teaspoon ground pepper 2 cups shredded romaine lettuce 12 slider buns or 4-6 regular sized hamburger buns 1. Place chicken in a 3-4 quart slow cooker with 1-2 cups of water, cover and cook on low heat for 4-6 hours. 2. Remove chicken from cooker using a slotted spoon and drain the water from the slow cooker. Place chicken on a cutting board and pull chicken into shreds, discarding any fat. 3. Place chicken back in the cooker and pour dressing, Parmesan cheese, parsley, and pepper over the top. I really make sure that I discard any fat pieces so by the time I was done I only used about 1/2 cup of dressing but you make need more if you have more chicken. Stir until mixed evenly. Cover and cook on high heat for 30 minutes or until mixture is hot. 4. Spoon 1/4 cup mixture onto each slider bun if you are making sliders or more for regular sized buns. Top with extra shredded Parmesan cheese and lettuce to serve.


Label: (24)Chicken Caesar Sandwiches Put chicken in crockpot w/ 1-2 c water cook 4-6hrs.Take out,shred,drain water,put back in w/bag of sauce.Cook 30 min.Serve on bun w/lettuce & cheese. 4/19/16

Grilled Chicken Marinade

1/4 cup & 2 tbsp vegetable oil
3 tbsp soy sauce
2 tbsp worcestershire sauce
2 tbsp red wine vinegar
1 tbsp & 1 tsp lemon juice
1 1/2 tsp dry mustard
1/4 tsp salt
3/4 tsp black pepper
1/4 tsp finely minced fresh parsley

Label (24) Grilled Chicken Marinade. Marinate chicken for 8-10 hours turning several times throughout the day.  Grill and enjoy!  6/11/15

London Broil

3/4 c oil 1/4 c soy sauce 3T honey 2T vinegar 1/2 tsp Ginger 1 tsp Garlic Powder 6 green onions Tenderize meat and pour over.
Label (12) London Broil. Thaw and grill until done. Slice meat to serve. 6/11/15

4 Ingredient Chicken Marinade

4 Ingredient Chicken Marinade: 1 cup brown sugar 1 cup oil 1/2 cup soy sauce 1/2 cup vinegar Label (24) 4 Ingredient Chicken Marinade Thaw let marinade for 8-24 hrs. Grill until done 06/26/14

Marinated Chicken

Marinated Chicken 6-8 chicken breasts 1/2 cup oil 1 cup 7 up or Sprite 1/2 cup soy sauce 1/4 Tbsp Horseradish 1/4 Tbsp Garlic Powder Place all ingredients in bag and mix the bag up. Freeze it and when ready defrost meal completely. The Chicken will marinate as it defrosts. Place on Grill and cook until done. Label (24) Marinated Chicken defrost and grill until done. 05/01/14

Lemon and Rosemary Chicken Marinade

• 3 large lemons • 1/4 cup fresh rosemary (2 tablespoons dried rosemary) • 1/4 cup of olive or salad oil • 4 cloves garlic, minced • 1 teaspoon salt • 1/4 teaspoon white pepper Cut lemons in half and squeeze out the juice into a nonreactive bowl or resealable plastic bag. Add in remaining ingredients, mix well. Label(24): Add chicken and thaw. Marinate for 2 hours. Grill until done. 9/5/13

Chicken Marinade

1 C beef bullion or broth
1/2 c soy sauce
1 T lime juice or lemon
1 clove garlic - 1/8 t powder
3 T brown Sugar
3 or 4 green onions or dried onions

about 10 chicken breasts
Marinate 8 hours, no longer

Grill 5 minutes on each side

Labels (24) Chicken Marinade:  Marinate 8 hours, Grill 5 minutes each side. 7/9/13

BBQ Cheddar Burger

BBQ Cheddar Burger

 

2 lbs ground beef 85/15

sesame seed buns

1/2 cup of grated Monterrey jack cheese

1/4 cup BBQ sauce

season salt to taste

cracked black pepper

onion powder

Combine the ground beef, grated cheese, bbq sauce, and seasonings. Shape patties that are about 1 inch thick.

1. Then it is very important to push a 1/2 inch indent into the center of the patty–this is what prevents the patty from becoming a dome. These burgers stay extra moist because the bbq sauce and cheese are mixed in with the meat.
2. Wait for the skillet to get super hot and then apply a very thin layer of butter to the pan. Place the patties on the pan, indent side up.
3. Reduce heat to medium and allow this side of the patty to cook for about 4-6 minutes, but make sure it doesn’t burn. Then flip the burger over and cook until done.

Label (12) : BBQ Cheddar Burger Thaw and Grill until done.  5/14/13

Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze

2-3 Lb pork tenderloin                              
        Spice Rub                            Glaze
1 Tbsp chili powder               1 1/4 cups apricot preserves  
1 Tbsp garlic powder             1/2 cup BBQ sauce                
1/2 tsp brown sugar               1 tsp grated fresh ginger
1 tsp salt                                1/2 tsp garlic powder
1/2 tsp black pepper              1/2 tsp hot sauce
                                              1 lime, juiced
                                              1 Tbsp cilantro chopped

Combine Spice rub ingredients together and blend well. Rinse and completely dry tenderloin. Rub spice mixture all over tenderloin. Cover and refrigerate tenderloin for 2-24 hours. (the longer it marinates the more flavor will incorporate into the meat). When ready to cook, preheat grill. Melt Apricot preserves in sauce pan on stove. Remove from heat and add remaining glaze ingredients. Set aside 1/2 the glaze mixture for basting the meat while it cooks, reserve the other 1/2 for serving when meat is done.  Grill meat for 15-20 minutes or until internal temperature of meat reaches 145 degrees.  with the last 5 minutes of cooking time. baste meat with glaze, cook 2 1/2 minutes, turn meat and glaze other side and cook an additional 2 1/2 minutes. When done, let meat rest 5-10 minutes before slicing, top with remaining reserved glaze.

Label: Defrost meat. Rinse and dry completely. Rub with spice mixture, cover and refridgerate for 2-24 hrs. (you can also place meat in large ziplock bag and dump spice mix in and shake, covering the meat completely. Close bag and place in fridge.) When ready to cook, heat grill to med-high heat and cook for 15-20 min or until internal temp reaches 145 degrees. while meat is cooking heat up glaze mixture. Set aside 1/2 of mixture for basting. With five minutes left in cooking time, baste the meat with reserved glaze mixture   cook 2 1/2 mins. Turn and baste other side ofmeat and cook another 2 1/2 minutes. Remove meat from grill and let rest for 5-10 minutes before slicing. Serve with remaining 1/2 of glaze mix.         4/11/13                                                                

London Broil

London Broil

3/4 c oil
1/4 c soy sauce
3T honey
2T vinegar
1/2 tsp Ginger
1 tsp Garlic Powder
6 green onions

Tenderize meat and pour over.

Label (12) London Broil. Thaw and grill until done. 11/27/12

The Best Pork Chop Marinade

1/2 cup soy sauce
1/4 cup chili sauce
1/4 cup honey
2 T vegetable oil
2 T green onion
1 t curry powder

Mix all ingredients together. Add 4-6 pork chops (I usually place the marinade and meat together in a ziploc bag, then put the bag into a bowl). Marinate in the fridge for 6-8 hours (or even overnight). Grill and enjoy!

Label (20):  Best Pork Chop Marinade Defrost and grill until done.  09/06/12

Pork Tenderloin with Pan Sauce

Ingredients:
1⁄2 cup olive oil
1⁄3 cup soy sauce
1⁄4 cup red wine vinegar
Juice of 1 lemon
1-2 tbsp Worcestershire sauce
1-2 tbsp fresh parsley, finely chopped
2 tsp dry mustard
Freshly cracked black pepper, to taste
4 cloves garlic, peeled and minced
1 1-lb. pork tenderloin (silver skin removed)

Directions:
Combine all marinade ingredients and reserve 2-3 Tbsp. Place the pork tenderloin and marinade in a Ziplock bag and let marinate for at least 3-4 hours. 
Preheat oven to 350 degrees. In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes. Place in the oven and cook for 30-40 minutes or until the meat has reached 160 degrees. Let rest for at least 5 minutes before slicing.

Pan Sauce:
Pan scrapings from pork tenderloin
1/2 cup of chicken broth
2-3 tbsp of pork marinade (thoroughly mixed)
1-2 tsp butter

Label (20) Pork Tenderloin:Meanwhile, place the skillet back on the stove over medium heat. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. Add the marinade and let it boil down for 2-3 minutes. Add the butter and remove from heat stirring until butter has melted. Pour over the pork tenderloin.
7/19/12

Mother's Day Chicken Marinade

6-8 skinless chicken breasts
4 TBS. Worcestershire sauce
2 TBS. Dry mustard
1 cup oil
1/2 cup red wine vinegar
3/4 cup soy sauce
1 tsp. black pepper
1 tsp. minced garlic
1/2 TBS. parsley flakes

Labels 20: Mother's Day Chicken Marinade. Combine all marinade ingredients. Place chicken in ziplock bags and pour marinade over the meat. Freeze. Defrost and grill or broil till done. 5/24/12

Best Steak Marinade in Existence

1/3 cup soy sauce
1/2 cup olive oil
 1/3 cup lemon juice
1/4 cup Worcestershire sauce
 1 1/2 Tbsp garlic powder
 3 Tbsp dried basil
 1 1/2 Tbsp dried parsley flakes
 1 tsp ground white pepper
 1/8 tsp cayenne pepper
1 tsp minced garlic

 Combine all ingredients. Pour marinade over meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.

 Label (10): Best Steak Marinade Thaw and dump marinade in with meat, let sit for up to 8 hours. Grill until done. 05/24/12

Citrus Marinade Chicken (like El Pollo Loco)

1Tbsp Vinegar
2 cloves minced garlic
1/2 tsp salt
1/2 tsp dried oregano
1/8 tsp pepper
1/4 tsp mild chili peppers
6 oz pineapple juice
2 Tbsp lime juice
1Tbsp vegetable oil
4 Lbs chicken

Combine marinade ingredients. Reserve 1/4 cup for basting. Place chicken in bag and marinade overnight, turning bag at least once to evenly coat chicken. Grill, basting with reserved marinade. Remove from grill and allow to rest before cutting.

Label (24) Citrus Marinade Chicken Thaw and flip bag over to coat evenly. Grill until done basting with the reserved marinade. Remove from grill & allow to rest.
4/12/12

Rosemary Ranch Chicken

1/4 cup Ranch Dressing
1/4 cup olive oil
2 Tbsp Worcestershire Sauce
1 tsp dry Rosemary
1 tsp Salt
1 tsp Sugar
1 tsp White Vinegar
1/4 tsp pepper

Combine all ingredients together and pour over Chicken. Allow to marinade for 30 min or overnight. Grill 5-7 min per side or until juices run clear.

Santa Fe Chicken

Marinade:
Juice from 6 limes
1/2 cup soy sauce
3 teaspoons olive oil
3 teaspoons chili powder
3 teaspoons cumin seed
12 cloves garlic, minced
3 teaspoon honey
4-6 chicken breasts
6 tablespoons chopped cilantro leaves

Mix together marinade ingredients in a bag stirring thoroughly. Pour marinade into a large ziploc bag or shallow baking pan. Cover baking pan and refrigerate for one hour or the longer the better.

After an hour, when the ckicken has absorbed all the flavors of the marinade, preheat oven to 350 degrees. Bake for 30-45 min, or until chicken is no longer pink in the middle. Serve over rice with sour cream, lime wedges, and salsa.

Label (24) : Santa Fe Chicken Defrost and let sit over night. Grill until done. Serve over rice with sour cream, lime wedges, and salsa. 6/17/10

Asian Grilled Chicken

1/4 cup Brown Sugar
1/4 cup Soy Sauce
2 Tbsp Lime Juice
1/4 tsp Cayenne Pepper
1/4 tsp Curry Powder
3-4 Cloves Garlic, minced
1 tsp grated fresh Ginger


Gill for 8-10 min on each side depending on how thick your chicken is. May use breast, thighs or chicken tenders. For great ideas on using lefts overs check out ourbestbites.com.

Polynesian Chicken Marinade

1 gallon Soy sauce (low sodium)
3 gallons water
1 c fresh garlic chopped fine
1 c ginger chopped fine
1.5 lbs brown suger
1 bunch green onions chopped fine
Aprox. 48 chicken breasts


Mix ingredients into lg cooler. Add frozen chicken. Marinade 2 days. grill until cooked. Be sure to use frozen chicken.

Label (no labels) Polynesian Chicken Marinade Thaw, let marinade for 2 days. Grill until done. 4/29/10